This salad is ridiculously delicious, and you can substitute your favourite cooked grain for the quinoa and rice.
Serves: 2
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Servings
Prep time
Cook time
Recipe
Ingredients
- Dressing
- Juice 1 lemon
- ½ tbsp apple-cider vinegar
- ½ tbsp maple syrup or honey
- ½ tbsp mustard
- 2 tbsp olive oil
- Good pinch sea salt
-
- 1 cup green beans, tops & tails removed
- 1 small fennel bulb, shaved
- 100g smoked trout, broken into chunks
- 1 cup cooked quinoa
- ½ cup cooked wild rice, brown rice, freekeh or faro
- ½ avocado, roughly chopped
- 1 tbsp dill, roughly chopped
- 1 tbsp mint, torn roughly
- 4–5 strawberries, green tops removed & sliced in half
Method
- Pop all dressing ingredients into jar, put lid on and shake to combine.
- Quickly blanch green beans, then remove and run under cold water to stop cooking further.
- Place beans, fennel, trout quinoa, rice, avocado, dill, mint and strawberries in serving bowl.
- Pour over dressing and toss gently to combine.
- Serve with extra dill and mint on top as desired.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
